Category Archives: Side dishes

Blackeyed Pea, Corn and Mango Salsa with Homemade Chips

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Blackeyed Pea, Corn and Mango Salsa with Homemade Chips

There’s nothing like a refreshing and hearty dip on a hot summer day.  I’m always looking for fun new ways of making salsas and dips that are not heavy and creamy.  The Caribbean side of my family love eating Pigeon Peas.  In fact it’s a staple of most Caribbean rice dishes.  Pigeon peas are hard to find fresh here and I have to go to specialty stores to get the canned version.  The closest cousin I have found to the Pigeon Pea is the Blackeyed Pea.  I love the texture and mild flavor of Blackeyed Peas.  The skin is not thick and it has an almost creamy mouth feel.  Perfect for a salsa. I used canned Blackeyed Peas and canned Corn in this salsa.  You can definitely use roasted fresh corn and pressure cook some Blackeyed peas.  Since this was one of many items I was cooking yesterday, I decided to just go with the canned.  It turned out great and saved me some time.  With the fresh ingredients, you don’t really notice that the peas and corn are canned. The heat from the chilies are nicely balanced with the sweetness of the Mangoes. Paired with fresh home-made BIG tortilla chips as a scoop, this salsa is “da bomb”!

Mix the dressing ingredients together (LOVE the Pomegranate vinegar)

Pour dressing over the dip ingredients and mix well before chilling in the fridge

Make large homemade tortilla chips

The extra large “scoops” are fantastic with this salsa

Blackeyed Pea and Corn Salsa

2 cans (14 oz) of Blackeyed Peas (rinsed and drained)

1 can (14 oz) sweet corn (rinsed and drained)

1 red bell pepper, diced

1/2 red onion, diced

1-2 Thai chilis, take the seeds out if you want it less spicy

1 jalapeno pepper, diced

1/2 bunch cilantro leaves, minced

15 or so green spanish olives, chopped

2 roma tomatoes, chopped

2 mangoes, diced

Dressing:

1/4 cup olive oil

zest and juice of one lime

1/2 cup pomegranate vinegar

fresh cracked pepper

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp dried basil

2 tsp sugar or honey

In a large bowl place the washed and rinsed canned Blackeyed peas and corn.  Add all fresh chopped ingredients and toss lightly.  Mix together the dressing ingredients and pour over the dip and mix well.  Cover and refrigerate at least an hour before serving.  Great with large home made tortilla chips.

Homemade Tortilla Chips

12 inch uncooked (or cooked) flour tortilla chips

Oil for  frying

Cut the tortillas into fourths and fry in oil until golden brown, drain over paper towels.  Can be made a day ahead and stored in airtight container or zip lock bags before serving.

Garlic Herb Potato Bread

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Garlic Herb Potato Bread

I made some garlic mashed potatoes to go with some meatloaf  a couple of days ago.  The meatloaf is all gone but I had about 2 cups of garlic mashed potatoes left over.  I hate throwing food away so I decided to ‘re-purpose” the potatoes. I have made potato bread before but not usually with garlic mashed potatoes.  I decided to fully commit and throw in a few dried herbs and see how the potato bread turned out.  I was delighted.  The bread was tender, yeasty, and the garlic along with the basil, thyme and dried onion gave it a wonderful flavor.  It was great for sandwiches, just toasted with a little fresh butter, tremendous as a grilled cheese sandwich, in a savory bread pudding and I even made some croutons out of a few pieces.  I think I have to make this bread again…really soon!

Mix up the mash potatoes into the dough

Let the dough rise for about an hour or until doubled in size

Shape into loaves and place into greased or sprayed loaf pan

The texture and flavor were fantastic!

Garlic Herb Potato Bread

Garlic Herb Potato Bread

1 cup garlic mashed potatoes

2 eggs, beaten

1/2 cup butter, room temperature

1/2 cup sugar

1 tsp salt

2 tbsp dried onion flakes

1 1/2 tsp dried basil

1 tsp dried thyme

1/2 cup warm milk

5 cups or a little more bread flour

2 1/4 tsp dry active yeast

Heat milk in the microwave for about 30 seconds until warm.  Stir in sugar and yeast into the milk and let it sit for a little bit until it’s foamy.  In a large bowl mix together garlic mashed potatoes, dried onion, herbs, salt, eggs and butter mix well.  Add the yeast mixture to the potato mixture and add in 4-5 cups flour until a dough forms.  Knead on a floured surface until smooth and elastic.  Put dough in a greased bowl.  Flip dough over so that top is lightly greased.  Cover and let rise for about 1-2 hours or until doubled in size.  Punch down dough and shape into two loaves.  Place loaves into two greased loaf pans and cover let it rise for another 40 minutes or until doubled in size again.  Bake at 375°F for 40 minutes or until bread sounds hollow when top is tapped lightly.  Remove from pans and let it cool on cooling rack before slicing. This bread freezes really well.

Cast Iron Skillet Quick Rise Rolls

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Cast Iron Skillet Quick Rise Rolls

I am the Thrift Store Queen. I love the stuff you can find, from clothes, to shoes, cookware, furniture and the variety of strange and amazing things.  Another man’s trash really can be your treasure.  Part of the reason for my fascination with Thrift Stores is to show others that you can dress stylishly, find amazing deals and feel no shame in the fact that you’re using previously owned things.  I  work with newly arrived refugees.  Most families when they arrive have very little in terms of material possessions.  Not only does an entire apartment have to be furnished but often clothes (especially here in Salt Lake we need clothes for four DISTINCT seasons) are desperately needed.  Thrift Stores are a must when buying entire wardrobes for a family all at once and picking up kitchen tools and small furniture items.  I like looking at my clients in the eyes and telling them that everything they see me wearing is from the Thrift Store and that we need to begin a new adventure by having a shopping fashion show.  Over the years we’ve had a lot of fun.  A few weeks ago, while taking a family of four from Burma through the Thrift Store, I came upon two cast iron skillets.  They were $4 each.  I was almost hyperventilating with joy.  I bought both.  One for the Burmese family and one for me.

The Burmese family love their new skillet.  I love mine as well.  I’ve already cooked with it on the grill outside, used it to press down on paneer as a heavy weight and made a pineapple upside down cake in it.  It’s time to make rolls.  This was my first attempt at making rolls in the cast iron skillet.  I loved how evenly they cooked and how long they stayed warm.  The roll recipe is QUICK.  There is extra yeast added to make it rise in 20 minutes so while you’re getting other things ready for dinner, you can put these rolls together.  They were just the right texture, warm, buttery and delicious.  The batch makes two dozen rolls, so I ended up with a dozen rolls in the cast iron skillet and pan full of garlic breadsticks.  Not a bad deal at all!!

Mix dough until a soft dough forms

Divide dough and shape into 12 round balls and place in a cast iron skillet

Let it rise for 20 minutes until doubled in size and brush with melted butter before placing in oven.

Bake for 25 minutes until golden brown

Serve warm with butter

Other half of dough can be made into breadsticks…

Quick Rise Rolls

1 3/4 cups warm water

3 packets active dry yeast (2 tbsp plus 1 tsp)

1/2 cup honey

1/2 cup melted butter and a little extra for brushing

2 tsp salt

Kosher salt for sprinkling on top

2 large eggs, beaten

4-6 cups flour (more if needed due to humidity)

Pre-heat oven to 400° F.  If using a stand mixer, attach the paddle attachment and in the mixing bowl, mix together water, yeast and honey and let it sit for about 5 minutes until foamy.  Mix on low speed and slowly add in the melted butter and eggs.  Add in 3 cups of flour and continue to mix on low for a minute or so.  Add in salt and flour as needed until a soft dough is formed and it begins to form a ball.  Divide dough in half.  Portion half of the dough into 12 balls and roll smoothly.  Place in a cast iron skillet and cover with a dish cloth or plastic wrap.  Shape the remaining dough into rolls or bread sticks (can also be used as a pizza dough) if desired.  Let the dough rest for 20 minutes.  They should double in size during that time.  Brush with melted butter and place the skillet in the pan.  Bake for 25 minutes until tops are golden brown.  Remove from the oven and brush with more melted butter and sprinkle each roll with a small amount of kosher salt.  Serve warm with butter, jam or any other topping!

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls-recipe/index.html

Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette

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Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette

We eat a lot of chickpeas in South Asia.  In cooked food, in fried fritters, in sauces and especially salads.  I wanted a quick and easy salad with a little crunch and some protein in it so it could double as a filling lunch and not merely a side dish.  I loved how this salad came together.  Perfect for a summer Saturday after a killer workout!

Mix together the vinaigrette ingredients and whisk together

Thinly slice all the veggies

Let it sit for a few minutes before enjoying

Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette 

1 14 oz can of chickpeas, drained and rinsed

1 English cucumber, thinly sliced

4 radishes, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup of sweet 100 cherry tomatoes, sliced in half

Vinaigrette

3 tbsp pomegranate vinegar

1 tbsp honey

lemon zest and juice of 1 lemon

1 tbsp fresh chopped dill

2 tbsp flat leafed parsley, chopped

1 tsp dried basil

1/4 cup olive oil

fresh cracked pepper

salt to taste

Whisk together all the ingredients of the vinaigrette until an emulsion forms.  Toss together all the salad ingredients and pour dressing over the vegetables.  Let it sit for a few minutes before eating!

Romancing the Granola

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Romancing the Granola

I kind of have a soft spot for Granola.  You see, I had just stuffed my mouth full of some yogurt and granola in the university dining room.  I had misjudged how much my mouth could handle and the extreme chewiness of the granola so I was trying desperately to gnaw my way through like a chipmunk….when I saw HIM.  He had hazel eyes and long eye lashes and was wearing a dark green sweater.   It’s funny the memories that come up with certain smells, sounds or foods.  As I was getting all the ingredients together for this granola for Onjoli and I to have with our yogurt or just as a cereal, I was grinning to myself and thinking about that first “meeting”.  The best part of that encounter was what happened a few minutes later.  I finally gulped down the granola and decided that I should make myself memorable.  Earlier that week I had learned the English word “saunter” (I was trying to improve my English by learning and using new words everyday).  I understood “saunter” to be sort of like a supermodel walk down the catwalk.  Not accurate, but hey, I was 17 years old.  In my head I planned to “saunter” past this hunk of manhood in my female glory so he’d be amazed and wonder “who was that gorgeous woman?”  I was so busy “sauntering” that I ran into one of the closed doors of the cafeteria.  I mean a serious face plant on the door.

The plan did work, he did notice me, just not exactly in the way I was planning.  Something must have worked, because that was 28 years ago.  Next week we will celebrate 26 years of marriage!

I was inspired by the awesome Chef Connie and her recipe for granola (she has a great blog!).  The granola turned out fantastic and I know that each time I take a bite, I’ll smile just a bit.  Do you have food that brings back a flood of memories?  I’d love to hear it!

Mix the dry ingredients, spices and brown sugar together

Heat together the applesauce, maple syrup, honey and oil

Add the heated “sauce” to the dry mixture

Add the heated “sauce” to the dry mixture

Spread on a cookie sheet to bake making sure to stir every 10 minutes to keep it evenly browned

Chop up the dried fruits

Add dried fruit to cooked granola while it’s still warm and mix well

Delicious Granola

5 cups rolled oats

1 cup pecans, rough chopped

1 cup pumpkin seeds

1/2 cup flax seeds

1/2 cup raw peanuts, rough chopped

1 cup sunflower seeds, raw and unsalted

1/2 cup – 3/4 cup of any type of dried fruit you like—I used dates, apricots and dried cherries

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp cardamom powder

1 tsp ground ginger

1 tsp sea or kosher salt

3/4 cup unsweetened applesauce

1/3 cup maple syrup

1/4 cup honey

2 tbsp oil

Mix all the nuts, oats and seeds together (reserve the dried fruit for later) in a large pan or big bowl.  Add the spices, brown sugar and salt.   In a saucepan mix the applesauce, honey, maple syrup and oil and heat all the way through.  Pour over the dry ingredients and mix well.  Spread the mixture evenly on a parchment or Silpat lined cookie sheet in a pre-heated 350° oven.  Cook for 40-45 minutes but make sure and stir it every 10 minutes to brown it evenly.  Remove from oven and add in the dried fruits and mix well.  Cool completely and store in an airtight container.

Gorgonzola and Camembert Stuffed Artichokes

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Gorgonzola and Camembert Stuffed Artichokes

Back in March when I started this blog, I had no idea what I was doing.  I still don’t.  But one of the fun things about blogging has been reading other blogs whether food related or not.  I’ve learned new things, added new foods to my repertoire and improved my culinary skills.  Who knew it would turn out to be so much fun?  One of the blogs I fell in love with has been Tasha’s Foodashion’s blog.   I saw  her post on artichokes and the gorgeous pictures and I was hooked.  I finally made a variation of her original recipe and I gotta tell you it was delicious.  Mine was not nearly as visually stunning as Tasha’s but we ate them up in record time!

Trim off the sharp edges with kitchen shears

Trimmed artichoke

Cook or steam them for about 25-30 minutes until tender

Take out the sharp middle leaves

Clean out the choke

Stuff liberally with filling and bake

Gorgonzola and Camembert Stuffed Artichokes

4 Fresh Artichokes

1/4 cup Gorgonzola cheese

1/4 cup Camembert cheese

1 cup panko bread crumbs

1/2 cup chopped flat leafed parsley

2 fresh garlic cloves, chopped

1/2 onion, minced

2 tbsp olive oil

1 lemon, zested and juiced

4-5 kalamata olives, finely chopped

Wash and trim the artichokes with kitchen shears.  Smash them down a little on your counter or cutting board (leafy side down) so they open up a bit like a flower and place them in a pan with water and lemon juice, (save the zest of the lemon in a separate bowl)and cook covered for about 25-30 minutes until tender.  Meanwhile assemble the stuffing.  Heat olive oil and saute the onion and the garlic together, add in kalamata olives and take off the heat.  Mix the cheeses with lemon zest, parsley and add to the onion mixture in a  small bowl.  When artichokes are cool enough to handle take out the middle part and clean out the “choke” with a spoon.  Divide the stuffing between all four artichokes making sure to stuff between leaves as well.  Bake at 425° for about 20-25 minutes. Cool slightly and dive into the gooey goodness!

Daal Makhani and exploding pressure cookers

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Daal Makhani and exploding pressure cookers

This is a hearty and creamy main dish kind of daal. Almost like a chili.   It is made with black lentils or Urad daal.  I used the split Urad daal which cooks a tad bit faster than the whole urad daal.  Most people who make this dish use a pressure cooker.  I don’t happen to own a pressure cooker because they scare me.  When I was about 12 years old we lived in Yemen.  My mom, unused to the altitude of San’aa (capital of Yemen) would  often use a pressure cooker to make most of our meals to save time. She did not understand the mechanics of the release valve and one day when the pressure cooker release valve broke, being a thrifty housewife, she decided to make a make-shift one out of flour and water paste. This created a miniature steam fueled bomb in the kitchen.  I was just coming home from school when the giant explosion sent me running into the kitchen area.  I found my mom among the carnage of raw goat meat, broken windows and dishes.   She looked at me with dazed eyes and said, “did we get bombed?”  She only suffered minor injuries but I have been scared of pressure cookers and certain types of goats ever since.  Even the sound is ominous like a large snake getting ready to strike….

Save yourself and make this daal in a plain old pan, just keep an eye on it and check the water level to make sure it doesn’t dry out.

The nutrient contents of the black lentils and kidney beans are tremendous.  Both are high in protein and the flavors can’t be beat. It is fantastic served with fresh, hot chappatis.  There is nothing quite like the combination.  You won’t miss the meat or the pressure cooker, I promise.

Split Urad daal (black lentils)

Cook the urad daal and kidney beans with water, salt, turmeric, onion and ginger for about 40-50 minutes and mash lightly with a potato masher

Add dry mango powder, garam masala powder and half and half to the daal and cook a few more minutes

In a little hot ghee add cumin seeds, red chilies and red chili powder. Stir to incorporate

Add hot, aromatic ghee to the daal. Mix and take off heat.

Serve hot with fresh chappatis

Daal Makhani

1 cup split black lentils (urad daal)

1/4 cup kidney beans, dry

1/2 onion, chopped

1 1/2 tsp grated ginger

1/2 tsp turmeric

1 tsp Amchur – dry mango powder

1 tsp salt

1/2 tsp cumin seeds

3-4 whole dried red chilies

1/2 tsp red chili powder

1/4 cup half and half

2 tbsp ghee – clarified butter

1/2 tsp garam masala

5-6 cups water

Wash the kidney beans and daal.  Soak in about 5-6 cups of water overnight.  Soaked daal will almost triple in volume.  In a large heavy bottomed pan add Urad daal, kidney beans, onions, salt, turmeric and ginger.  Add about 5 cups of water bring to boil.  After mixture has come to a boil, turn heat to low and cover.  Simmer for 30-40 minutes on a back burner, checking occasionally for water level and to stir so it doesn’t stick to the bottom.  When the daal and the beans are soft and tender, lightly mash it with a potato masher, you don’t want to use an immersion blender since the texture doesn’t need to be a puree, just slightly mashed.  Add a little more water if needed and cook an additional 5-6 minutes.  Add garam masala, dry mango powder and half and half and cook another 10 minutes on low heat.   Take daal off the heat and in a separate, small pan heat the ghee.  When ghee is nicely heated, add the dry red chilies, cumin seeds and red chili powder.  Stir quickly and pour the hot, aromatic ghee over the daal.  Stir to incorporate and serve with hot chappatis.

Radish Cucumber and Mango Salad with honey lime dressing

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Radish Cucumber and Mango Salad with honey lime dressing

I remember when I first came to live in the United States.  I was living with a wonderful American family on a farm in Idaho.  A big, huge change.  There were lots of fresh produce available of course, especially in the summer.  That’s when I was introduced to salads.  Don’t get me wrong, salads are eaten all over the world but usually not as a meal.  It’s almost always eaten as part of a meal, like a side dish or even a palate cleanser or like a condiment.  In North America the salad reigns as a meal.  That was a strange thing for me.  To eat an entire meal that was mostly raw.  I remember telling my mom about having a salad for dinner and she exclaimed in dismay, “can’t those people cook?”.  After I got over the initial shock, I grew to love salads.  I love the textures, the freshness and the variety.  They are never going to go over big in any part of South Asia as a meal but I’m winning people over, one at a time.

I had this just the other day.  It was great and refreshing after a hard workout!  Yes, Ma…I ate it as a meal.

Thinly sliced radishes, english cucumbers and some mangoes

Added the vinaigrette

Toss, chill and serve

Radish Cucumber and Mango Salad

4 fresh radishes, thinly sliced

1 English Cucumber, thinly sliced

1 Mango, cut into small bite sized pieces

3 tbsp fresh cilantro, chopped

Dressing

1 lime

1 tbsp honey

2 tsp spicy brown mustard

3 tbsp olive oil

1 tsp kosher salt

fresh cracked pepper

Thinly slice cucumber, radishes and mangoes and place in a medium sized bowl.  Add chopped cilantro.  In a separate bowl zest the lime and then juice the whole lime.  Add the rest of the dressing ingredients and whisk until a thick emulsion is created.  Pour over salad and toss.  Chill and serve.

Chappati – Indian whole wheat flat bread

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Chappati – Indian whole wheat flat bread

Chappatis are a traditional Indian flat bread made out of whole wheat flour.  Whole wheat flour is known as “Atta”.   Atta  is different than whole wheat flour commonly found in U.S. groceries.  The protein content is higher and the grind of the flour is finer in “Atta”.  This makes the chapatis softer, pliable and delicious tasting.  If you get a chance to make chapatis with Atta from the Indian store, you have to try it.  Regular whole wheat flour also works, I usually use whole wheat pastry flour to compensate.  There’s nothing like fresh hot chappatis with a tiny bit of ghee added to it for flavor.  You really don’t even need anything else!

Make a well in the middle of the flour

Add water a little at a time to incorporate into the dough

Add yogurt to the dough and continue to knead

Make dough and let it rest for 15 minutes

Make seven equal portions and roll out in a circular shape

Cook over medium high heat, using a paper towel press down on the chapati so it cooks evenly.

Add a little ghee at the very end to enhance the flavor

Chapatis

Chappati – Indian whole wheat flat bread

2 cups Atta (whole wheat) flour

Approximately 1 – 1 1/4 cup water (depending on humidity)

1/2 tsp salt

1 tbsp greek yogurt

little canola oil

Ghee (optional)

In a large bowl place flour and salt and mix together. Add water a little at a time along with yogurt, mix until a soft dough forms.  Knead for several minutes until smooth but still slightly sticky.  Put a few drops of canola oil and pat the surface of the dough.  Let the dough rest for 15 minutes.  Make 7 equal balls and dip in additional flour and roll into 1/8 inch thick circles.  Heat a non stick skillet and cook chappati approximately 1-2 minutes on each side, using a paper towel to press down so it cooks evenly.  Put a 1/4 tsp or less of ghee (clarified butter) on the each side of the chappati and take off the heat, this step is optional but I think the flavor is fantastic.  Serve warm with any daal or curried dish.

Coconut Fried Rice – Delicious anytime!

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Coconut Fried Rice – Delicious anytime!

This Coconut Rice is super tasty and originates from the Southern part of India.  Most places that grow coconut has some kind of a coconut rice recipe.  Jamaicans have a coconut rice recipe where the coconut milk is used directly with the rice and it’s a rich, sweet rice.  Marshall Islanders make shredded coconut and white rice balls that are very popular and eaten with savory foods even though the rice balls are quite sweet tasting.  The tastes, styles and flavors are as varied as the locales coconuts are grown in.  I really enjoy this South Indian version because it has a wonderful crunch not only from the nuts but from the lentils that are stir fried .  The toasted coconut adds depth, texture and tastes heavenly.  This rice is very versatile.  I’ve paired it with Indonesian style chicken or with Chicken satay or to make my “Caribbean style rice bowl” (recipe to follow soon).  Hope you like it!

Split Black lentils (Urad daal), yellow lentils (Bangla Chana daal)

Saute chilies, lentils, mustard and cumin seeds in hot oil for a few minutes

Add cashews and desiccated coconut and stir fry until coconut is toasted and light brown in color

Add rice toss and serve

Coconut Rice

4 cups cooked rice (I used Basmati rice, any long grain rice will work)

2 cups desiccated unsweetened coconut (finely shredded)

4 dried red chilis

1 tablespoon split Urad daal (black lentils)

1 tablespoon Bangla Chana daal (yellow lentils)

1 tsp salt

1/2 tsp black mustard seeds

1 tsp cumin seeds

1/3 cup raw peanuts or cashews

3 tbs oil

In a wok or large skillet heat the oil and add the lentils, mustard, cumin seeds, salt.  Stir fry for a few minutes until flavors are released.  Add the nuts and stir fry another minute or so then add coconut and cook about 2 minutes.  Coconut will start becoming toasted and start smelling wonderful. Add the  rice and stir fry gently to incorporate.  Serve warm.  Great as a leftover by itself or with other dishes.